Author Notes
I enjoy a good cup of Mexican Hot Chocolate and why not add this pancakes. I base my pancake recipes on the dry ingredients to wet ingredients ratio that is found in Better Homes and Gardens cook book for fluffy pancakes. —Amitha's Expression of Creativity
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Ingredients
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1 cup
flour
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2 tablespoons
baking powder
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1/4 teaspoon
salt
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1 cup
milk
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3.1 ounces
Mexican Chocolate such as IBARRA Chocolate. The Mexican Chocolate comes 3.1 oz per circle of chocolate
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1
egg
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2 tablespoons
oil
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1 teaspoon
vanilla
Directions
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In a medium mixing bowl combine the flour, baking powder and salt.
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In a blender add half the milk and the chopped Mexican Chocolate. Blend this until the chocolate in well incorporated into the milk.
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Add the rest of the milk, egg, oil and vanilla into the blender and blend until combine.
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Add the wet ingredients into the dry and whisk together.
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Heat a griddle or frying pan on medium heat and spray with oil.
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Add one heaping tablespoon for small pancakes or about two heaping tablespoons for a larger pancake. Spread the batter into a circle shape.
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They will take about 2 minutes on each side. The chocolate melts into the batter making it harder to flip if you don't cook it longer than a regular pancake.
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Serve with maple syrup or caramel sauce.
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